Shabu Shabu

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Ingredients

    * 7 ounces Napa cabbage, washed and cut into large chunks
    Salt as needed

    * 1 (7-ounce) package shirataki noodles(see note)
    * 1/2 cup spinach, washed
    * 2 carrots, sliced diagonally
    * 1 cup bamboo shoots, washed and cut into thin slices
    * 12 shiitake mushrooms, stems removed, wiped and cut into thick slices
    * 1 package enoki mushrooms
    * 7 ounces tofu, cut into 1-1/2-inch squares
    * 18 ounces top sirloin of beef, in paper thin slices

    FOR SESAME SAUCE
    * 2 tablespoons white sesame seeds
    * 1/2 teaspoon salt
    * 1 packet Dashi-no-moto
    * 3 tablespoons unseasoned rice vinegar
    * 2 tablespoons light soy sauce
    * 1 tablespoons mirin

    FOR PONZU SAUCE
    * 4 tablespoons soy sauce
    * 1 tablespoon sake
    * 4 tablespoons lemon juice
    * 1 teaspoon grated daikon radish

    FOR GARNISH
    * Soy sauce
    * Grated daikon radish
    * Lemon wedges
    * Scallions or leeks, rinsed and shredded

    FOR BROTH
    * 1 (4-inch) square piece kombu seaweed
    * 1 packet Dashi-no-moto (optional)
    * 2 cups cooked white rice, optional Parboil cabbage in plenty of rapidly boiling salted water for 2 to 3 minutes. Drain well and pat dry. Parboil shirataki noodles for 1 to 2 minutes and drain. Arrange vegetables, tofu and beef attractively onto large platter.

Description

Japanese Style Hot Pot

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